Quick Curry Schnitzel

Ingredients

  • 2 to 3 tbsp butter
  • 1 large onion, finely chopped
  • 300g golden kumara (2 cups peeled, finely diced)
  • 4 tbsp sultanas
  • 1/2 tsp salt
  • 1 1/2 - 2 tbsp vindaloo curry paste
  • 2 1/2 - 3 cups water
  • 1 tbsp cornflour
  • Lemon Juice
  • 300g HORIZON lamb schnitzel
  • 2 tbsp flour
  • 1 tsp curry powder (eg Madras)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • About 3 tbsp oil for frying
  • 1/2 cup flaked, toasted almonds

Directions

  1. In hot butter gently cook onion and kumara for 5 - 8 minutes. Stir in sultanas, salt and curry paste. Add water, increase heat; bring to the boil, stirring. Simmer, uncovered, until kumara is almost soft.
  2. Mix cornflour with 1/4 cup cold water; stir in and simmer a little longer. Add lemon juice to taste.
  3. Trim fat and all white connective tissue from meat. Cut meat into pieces (14 by 8cm).
    Optional; pound with a meat mallet.
  4. Just before cooking, shake flour, spices and salt with meat in a plastic bag. Dust off excess coating. Fry meat in hot oil 1 to 1 1/2 minutes each side. Remove; drain on paper towels. Cut into small strips.
  5. Serve meat with hot sauce and rice. Garnish with toasted almonds.

Serves 2